Samosa Ghugni Chaat
Samosa Ghugni Chaat is the amalgamation of two street food stalwarts, Ghugni and Samosa. Sure, these two taste delicious individually. But the flavours are unmatched when they decide to collaborate together. Although Ghugni is a dish originating from Bengal, The Biharis have given it a modern twist and served it in the form of chaat. This popular street snack makes use of dry yellow peas (kabuli matar) for the preparation of Ghugni. It is generously seasoned with a variety of hot spices, all of which can be added according to taste. Adding onion (pyaaz) also amps up the crunch factor. The peas are boiled along with the spices until they turn tender. Be sure to check out the Samosa recipe on my website too. After preparing both the components, we deconstruct the samosa by breaking it into pieces, and pour the saucy ghugni all over it. To give the dish a more chaat-like feel, more elements like tamarind (imli) chutney and green (dhaniya) chutney can be drizzled on top of the samosa, accompanied with a garnish consisting of chopped onion and coriander leaves. So the next time you experiment with street food, be sure to try out this mouth-watering Samosa Ghugni Chaat. Because why compromise on taste, when you can get two for the price of one?
How to make Samosa Ghugni Chaat
|Dry yellow peas (kabuli matar)||100 gm|
|Onion (payaz), sliced||2|
|Green chilli (hari mirch), slit||4|
|Ginger-garlic (adrakh lahsan) paste||1 table spoon|
|Coriander powder (dhaniya)||1 tea spoon|
|Hot spices (garam masala) powder||¼ tea spoon|
|Roasted cumin (bhuna jeera) powder||1 table spoon|
|Black Pepper (kali mirch) powder||¼ table spoon|
|Turmeric powder (haldi)||½ table spoon|
|Bay leaf (tej patta)||2|
|Coriander leaves (hara dhaniya)||1 table spoon|
|Onion (payaz), chopped||1|
|Tomatoes (tamater), chopped||1|
|Green chilli (hari mirch), chopped||1|
|Coriander leaves (hari dhaniya)||1 table spoon|
|Tamarind chutney (imli)||to taste|
|Black salt (namak)||to taste|
|Roasted cumin (bhuna jeera)||to taste|
- 1. Soak matar in water overnight.
- 2. For ghugni boil the yellow peas along with whole ginger, garlic until it becomes soft.
- 3. Now heat oil in a pan, add bay leaf and then add sliced onion and green chilli into it.
- 4. Cook the onion for around 5 minutes and then add ginger and garlic paste.
- 5. Now, add powdered coriander and red chilli powder and cook it for 3-4 minutes.
- 6. Then add the boiled matar and let it cook for 5-7 minutes on low flame.
- 7. Then add water and boil it for 10 minutes.
- 8. Once it is done and once water dries up add hot spices and chopped green coriander.
- 9. Check the seasoning and let it boil for another 10 minutes or until the water dries out a little.
- 10. Put the flame off and keep it aside.
- 1. To serve crush the samosa and pour the ghugni over it.
- 2. Sprinkle chopped onion, green chilli, coriander leaves and black salt.
- 3. Top it with tamarind chutney and roasted cumin powder.
- 4. Your samosa ghugni chaat is ready to eat.